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Berkoukes

Berkoukes is a traditional Algerian recipe for a classic stew of vegetables with berkoukes (pasta bullets). The full recipe is presented here and I hope you enjoy this classic Algerian version of: Berkoukes.

prep time

20 minutes

cook time

40 minutes

Total Time:

60 minutes

Serves:

6

Rating:

Tags : Vegetarian RecipesAlgeria Recipes

Berkoukes are an Algerian speciality. They are made in the same manner as couscous: typically it's made from semolina flour (coarsely-ground durum wheat) and consists of spherical granules made by rolling and shaping moistened semolina wheat and then coating them with finely ground wheat flour. The finished grains are about 1 mm in diameter before cooking. However, berkoukes, though made by the same process but the finished grains are much larger and are often referred to as 'pasta bullets'.

Ingredients:

2 tbsp olive oil
2 tomatoes, chopped
1 tbsp tomato purée
1 medium courgette (zucchini), diced
115g string beans, chopped
75g garden peas
1 medium potato, diced
1 carrot, scraped and diced
1 onion, chopped
6 garlic cloves, finely chopped
2 tsp dried mint, crumbled
1 tsp salt
1/4 tsp freshly-ground black pepper
1 tbsp paprika
450g berkoukes (pasta bullets/large couscous)

Method:

Add 2l water to a pan, bring to a boil then add the salt. Add all the remaining ingredients (except the pasta bullets) to the pan and return to a boil. Reduce to a brisk simmer, cover and cook over medium heat for about 30 minutes.

In the meantime, rinse the berkoukes well under cold water then set aside to drain before adding to the pot. Simmer for 15 minutes, until the pasta is done, then spoon into a dish and serve.